This prosciutto is the gold standard of La Quercia's product line. It's not the ultra-rare acorn edition ham and it's not the prosciutto americano, where many cured ham neophytes get their start. Herb Eckhouse's green label prosciutto sets the bar from which many other cured hams are judged. 

Its flavor is deep and complex. It's a little winey at first bite, then it moves into savory territory. A nutty sweetness picks up the flavor baton at this point before finishing as it began, notes of berry lingering on the tongue. 

Herb worked wtih Jude Becker and his Becker Lane Organic Farm in Dyersville, Iowa to find a hog that would make excellent prosciutto. They settled on a cross breed (Berkshire father, Danbred or Chester White mother) that's raised organically and raised outdoors instead of in cramped, industrial-style conditions. What the pigs eat and how they live affects the flavor of their meat. In otherwords, happy pigs make great tasting prosciutto. If flavor is any indication, these are (were) some of the happiest pigs in the country.